Malted Milk Ice Cream

A couple of months ago I was on a serious malt kick. I had ordered some malted milk powder from King Arthur Flour and went on a malt bender; most notable were the  Chocolate Malted Whopper Cookies and Malted Vanilla Milkshake. Seriously delicious. The malted milk powder takes just about everything to another level. Chocolate, vanilla, and of course… ice cream. If malt powder makes milkshakes dream-a-licious, then just imagine a milkshake made with malted milk ice cream… Whoppers and all!

I tasted the ice cream before I stirred in the Whoppers candy and can honestly say that it is equally as good with or without. The ice cream itself is packed full of that wonderful malt flavor, and it is only intensified once the Whoppers are stirred in. Some of the candy stayed crunchy and some softened a bit in the ice cream, so there is a nice mix of textures.

On a related note, I just remembered that July in National Ice Cream month! How fun is that?! What’s the best ice cream you’ve had so far this month?

One year ago: S’mores Whoopie Pies
Two years ago: Snickerdoodles
Three years ago: Fresh Blueberry Pie
Four years ago: Chocolate Chip Cookie Dough Dip

Malted Milk Ice Cream

Servings 1 ½ quarts
Prep 1 hour
Cook 20 minutes
Total 1 hour 20 minutes
Course: Dessert
Cuisine: American
Author: Michelle

A delicious homemade ice cream recipe

Ingredients:

  • 1
    cup
    half-and-half
  • ¾
    cup
    granulated sugar
  • Pinch
    of salt
  • 2
    cups
    heavy cream
  • ¼
    teaspoon
    vanilla extract
  • 2/3
    cup
    malt powder
  • 6
    egg yolks
  • 2
    cups
    malted milk balls
    (Whoppers, coarsely chopped)

Directions:

  1. 1. Warm the half-and-half, sugar and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla and malt powder and set a mesh strainer on top.
  2. 2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture in the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. 3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
  4. 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

Recipe Notes:

Nutritional values are for the whole recipe

Nutrition:

Calories: 3244kcal
Fat: 240g
Saturated fat: 141g
Cholesterol: 1933mg
Sodium: 700mg
Potassium: 1420mg
Carbohydrates: 237g
Sugar: 191g
Protein: 45g
Vitamin A: 9595%
Vitamin C: 7.4%
Calcium: 951%
Iron: 3.5%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!